Ever since we discovered the easy blender method to make hollandaise, we’ve become just a bit obsessed with it. This red snapper and asparagus with hollandaise is a dairy free version but feel free to swap the coconut oil for ghee or butter if you prefer.
Red Snapper and Asparagus with Hollandaise (DF)
- 1 tbsp. coconut oil
- 1 lemon
- 1/4 tsp. paprika
- coarse sea salt, to taste
- 32 oz red snapper, or other thin white fish
- 1 bunch asparagus
For the sauce:
- 1 lemon
- 1/3 c refined coconut oil
- 2 egg yolks
- cayenne pepper, to taste
- fresh ground black pepper, to taste
- 2 tsp. fish sauce
- Preheat the oven to 325F.
- Grease a shallow baking dish with coconut oil.
- Break ends of asparagus off. Juice the lemon.
- Layer asparagus in the bottom of the dish.
- Place fish on top of the asparagus and top with lemon juice, salt, and paprika.
- Cover dish with foil (not touching fish), and bake for 15 minutes while you prepare the sauce.
- For the sauce: Juice the lemon. In a small saucepan, melt ghee until hot.
- Place the egg yolks in a food processor set with the s-blade or use a blender.
- Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot oil, or ghee, in a thin stream while the machine runs. It is important to pour in the ghee very slowly.
- When all the ghee is added, pour in the juice from the lemon, fish sauce and cayenne pepper to taste.
- The sauce should be thick but pourable. If the sauce is too thick, continue to blend while adding more lemon juice.
- Adjust seasonings and serve immediately.